Well V8/4, you did it again - - - I had picked up some Jalapeno/Cheese Links, Frankfurters and large Jalapenos to put on the grill the next time I fixed grilled something but after seeing that pic, I decided to go ahead and fire her up today. I put these in a zip-lock and use the weeners and links for wrap around sammich snacks in the evening and the roasted jalapenos for almost everything like sammiches, breakfast taco/pizza, soups and etc.

Even tho I'm fixing soft-fries and pork chops for lunch the aroma of the grilled plate of goodies makes me wanna eat that instead. LOL

You guys aren't doing my diet a bit of good. Now I have to take the weinies and Hatch Peppers Bill gave me when he was here for the race out of the freezer. A pot of soup will be good, it's a cold rainy day. Soup diet, that's what I am calling it, coupla sogs on the side, bowl of hot veggie soup...

__________________
"When I was younger, I could remember anything, whether it had happened or not." - Mark Twain

The only thing that is keeping me from hating you for posting those "larapin looking ribs" is that I had ribs at our favorite "Q" place today and almost OD'd on them. No doubt those Super Bowl Ribs were larapin' as well - - - - there's something about the way a well cooked rack of ribs looks that can't be matched by any other meats IMHO.

Getting close to that season here but it was 28 this morning so I can wait.

filet in half one chicken breast
(that means to split the breast the hard way and try to come out with 2 equal sized thin filets)
then pound between wax paper until thin enuff to wrap completely around a link sausage.

season and add peppers or onions if desired

wrap link sausage in a paper towel and microwave for about 1 minute - - - then cut the tips off and place on flattened chicken breast and wrap - - folding the ends in the process

then wrap 1 or 2 pieces around the rolled up breast and secure with toothpicks

place on grill and cook until bacon is done - - you may also drizzle your favorite sauce over them at the end of the cooking cycle

(Footnote: use whatever sausage you prefer and be sure and cut the tips off and pre-cook in the microwave so that the juices will internally baste the meat while it's grilling)

Had a good BBQ yesterday. I used some apple wood chips for the ribs. The gas grill flared up when i was cooking the beer can chicken. It cooked out. It was a good thing the tri tip was not on yet. There are still 2 tri tips and a chicken left that is going to get cooked today.

"Gas is Fast but Wood is Gooder" However I wish my "Qn" accidents looked that delicious. We are in the process of moving so I won't be grilling or b'quing anything until later next month but I plan on catching up real quick.

I hate gas grills. They work OK for some things but they can get out of control. I had a bunch of anehiem chilles and i was told they were too hot after they were roasted. They are mild, they are near the bottom of the scoville scale. The Hatch chilles are much hotter. I still need to cook the other chicken and the tri tips and some brats before it goes bad. Someone else bought all the stuff, I just BBQed it. You should see how much beer is still left.

Down here in Tejas, if you have beer left over then the food was awesome I like to use Anehiem peppers in place of bell peppers. They don't come back and haunt me like the bell peppers do but I've never tried roasting them - - - -- I've gotta try roasting them sometime because I really like them.

Good Move - - - grill mate has some good products - - - I've used the brisket rub and ?if? I didn't have some good friends in the dry seasoning bizz I would use a lot more of it - - - let us know how it turns out. FWIW, some of the best wet ribs I have ever eaten was in Memphis at Neely's Interstate Barbeque - - - however, Memphis or Arkansas don't know what beans are supposed to taste like - - - they think pork n beans or bbq beans are the cat's meow and down here in Tejas we prefer "Frijoles aka Pintos"

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